Shrimp Scampi & Pasta
Submitted by j.r.
Garlic-poached shrimp tossed with angel hair pasta in a light shallot-parsley broth. This quick 30-minute dinner brings restaurant-style scampi to your weeknight table with minimal fuss and maximum flavor.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minSkip the heavy butter sauce.
This lighter scampi simmers shrimp in chicken broth infused with garlic, shallots, and fresh parsley.
The shrimp cook in just 2 to 3 minutes, staying plump and sweet.
Delicate angel hair soaks up the aromatic broth while fresh shallots stirred in at the end add a final pop of flavor.
Kitchen Tips
- Start boiling pasta water first so everything finishes together
- Don’t overcook the shrimp or they’ll turn rubbery
- Save some pasta water to thin the sauce if needed
- Garnish with extra parsley and cracked black pepper for brightness
Ingredients
Directions
Bring a large pot of water to a boil for the pasta.
Combine broth, garlic and 3 tablespoons each of shallots and parsley in a large saucepan.
Bring slowly to a simmer; cook 2 minutes.
Add pasta to boiling water; cook according to directions.
Add shrimp to broth, stir well and cook for 2½ to 2½ minutes, or until shrimp are cooked.
Add remaining shallots.
Drain pasta; divide evenly among large shallow plates.
Arrange shrimp over pasta and spoon broth sauce over shrimp.
Sprinkle with pepper, garnish with remaining parsley.
Serve immediately.
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